Having lived in four different states in the past fifteen years, I have found that many, many people have never heard of rhubarb, much less eaten it. This has amazed me as just about everyone I knew as a child grew rhubarb in their own backyard. Never mind that the wide dark leaves are toxic, the stalks are edible, sharp and tangy, and when cooked, soften like berries. While technically a vegetable, rhubarb is used as a fruit in pies, bars, jams and cakes.
This recipe represents the essence of summer to me. It brings back memories of 4th of July nights when we had guests and Mom always made this cake. I must admit that without the sauce, the cake is just a cake, but when bathed in warm, glossy butter cream goodness, it becomes elevated to spectacular status. (Hint, consider doubling the sauce!)
Rhubarb stalks, trimmed
Rhubarb, chopped
The cake batter is very thick
INGREDIENTS (for the cake)
1 egg
1 cup white sugar
1 cup regular sour cream
1/4 tsp. vanilla
1 1/2 cup flour
1/4 tsp. salt
1 tsp. soda
4 stalks rhubarb, chopped
1/2 cup brown sugar
PROCESS
1. Preheat oven to 350.
2. In a large bowl, beat the egg.
3. Add white sugar, sour cream and vanilla. Whisk until smooth.
4. Add flour, salt, and soda. Stir until incorporated then STOP! Do not over mix.
5. Add rhubarb. Again, stir until well coated but do not over mix batter.
6. Pour into lightly greased 7x11 Pyrex cake pan.
7. Sprinkle brown sugar over top.
8. Bake at 350 for 35-40 minutes.
INGREDIENTS (for sauce)
1 cup white sugar
1 Tbsp. flour
1/2 cup butter
1/2 cup cream
1 tsp. vanilla
1 scant Tbsp. white vinegar
PROCESS
1. In a medium saucepan over medium heat, mix sugar and flour.
2. Add butter and cream. Stir until melted and bubbling.
3. Add vanilla and stir while bubbling.
4. Remove from heat and add a bit less than one Tbsp. white vinegar. Stir.
5. Serve warm over slightly cooled cake.
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